Former Petrus chef James Allcock has quit the capital to open this small (25 cover) bistro in East Yorkshire. Not only that, but he hopes to introduce a new concept of dining to the area, serving only small plates of cured meats and cheeses, all day, seven days a week, in the hope that people will drop in before or after dining elsewhere. His involvement with the crowdfunded Burnt Truffle in Heswall suggests he knows exactly what will work.
Harden's survey result
Ex-Pétrus chef James Allcock’s ‘pint-sized bistro and charcuterie bar’ is strong on ingredient quality (marvellous breads, cheeses, salads), and serves funky small plates alongside sharing platters: “a perfect lunchtime stop with friendly and knowledgeable staff”.
Former Pétrus chef James Allcock quit the capital to open this pint-sized (25-cover) bistro and charcuterie bar in East Yorkshire in March 2017. He hopes to introduce a new dining concept to the area, serving only small plates of British-sourced cured meats and cheeses in the hope visitors will drop in before or after eating elsewhere.
|Wine per bottle||£19.00|
5 Sow Hill Road, Beverley, HU17 8BG
|Tuesday||12 pm‑2:30 pm, 6 pm‑11 pm|
|Wednesday||12 pm‑2:30 pm, 6 pm‑11 pm|
|Thursday||12 pm‑2:30 pm, 6 pm‑11 pm|
|Friday||12 pm‑11 pm|
|Saturday||12 pm‑11 pm|
|Sunday||11 am‑10 pm|